Salted Slow-Roasted Pecans


Chef: Ann Gentry of Real Food Daily in Los Angeles. “Growing up, we always had heavily salted pecans served as a starter to enhance our appetites before the feast. This is my version, using better-quality salt, and less of it," says Gentry. These pecans can be served warm or cooled. They will stay fresh in a tightly sealed glass jar for up to a week.

  • 4Servings


  • shelled raw unsalted pecans
  • vegetable oil or melted butter
  • fine-grained Himalayan Pink salt


1 | Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Wash pecans in mesh strainer under running water. Shake out any excess water. 2 | Toss together all ingredients in large bowl. Spread in single layer on prepared baking sheet, and bake 25 to 30 minutes, or until pecans turn deep brown. 3 | Transfer pecans to paper towels, and season with more salt, if using.

Nutrition Information

  • Serving Size: per 1/4-cup serving
  • Calories: 233
  • Carbohydrate Content: 4 g
  • Fat Content: 24 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 287 mg
  • Sugar Content: 1 g